Cake Batter Ice Cream

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Cake Batter. One of my all-time favorite flavors!

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Prep Time 10

CHURN & CHILL TIME 8 30

Total Time 8 40

Course Dessert

Cuisine American

Servings servings (½ cup per serving)

Calories 310 kcal

Ingredients

1½ cups whole milk
1½ cups heavy whipping cream
½ cup granulated white sugar
1 teaspoon vanilla extract
¾ cup white or yellow cake mix
rainbow sprinkles, (optional!)

Instructions

In a medium bowl, whisk together the milk, cream, sugar and vanilla. Whisk in cake mix and stir until somewhat dissolved. Cover and refrigerate this mixture until very cold (or overnight). Make sure your ice cream maker's insert has been frozen for 24 hours.
Freeze the ice cream mixture in your ice cream maker according to the manufacturer instructions. I have a Kitchenaid and I need to churn it for about 25 minutes.
Scrape the churned ice cream into a freezer-safe container and freeze until firm. Scoop and serve with sprinkles, if desired!

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 56mgSodium: 191mgPotassium: 122mgFiber: 0.3gSugar: 26gVitamin A: 730IUVitamin C: 0.3mgCalcium: 133mgIron: 1mg

Keyword cake batter, ice cream

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